Makeover Frosty Lemon Squares

By carvalhohm

Ingredients

• CREAM CHEESE LAYER:
• 1/4 cup butter, softened
• 2 tablespoons confectioners' sugar
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 cup ground pecans
• 1 package (8 ounces) reduced-fat cream cheese
• 1 package (8 ounces) fat-free cream cheese
• 3/4 cup confectioners' sugar
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
• LEMON LAYER:
• 1-1/4 cups sugar
• 6 tablespoons cornstarch
• 1/4 teaspoon salt
• 1-1/4 cups water
• 3/4 cup lemon juice
• 2 tablespoons butter
• 1 tablespoon grated lemon peel
• 3 to 4 drops yellow food coloring, optional
• TOPPING:
• 1 tablespoon grated lemon peel
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Details

Servings 20
Adapted from tasteofhome.com

Preparation

Step 1

In small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and cornstarch (mixture will be crumbly). Stir in pecans. Press into 13x9-in. baking dish coated with cooking spray. Bake at 350° for 14-16 minutes or until lightly browned. Cool on wire rack.

In large bowl, beat cream cheeses and confectioners' sugar until fluffy. Fold in whipped topping. Spread over crust. Cover and freeze for 1 hour.

Meanwhile, in small saucepan, combine sugar, cornstarch, salt and water until smooth. Bring to boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice, butter, lemon peel and food coloring if desired. Transfer to bowl; refrigerate for 1 hour.

Spread lemon mixture over cream cheese layer. Cover and freeze for 1 hour. Fold lemon peel into whipped topping; spread over lemon layer. Cover and freeze for up to 1 month. Remove from freezer 15 minutes before serving.